The transformation of this grand sandstone manor hotel atop Mount Lofty has been extensive, expensive and ambitious. And the result? Impressive – especially across all aspects of Hardy’s, its new restaurant. Former suites and a long enclosed veranda form an airy formal dining space and bar, with gorgeous views across Piccadilly Valley. Dégustations are carefully measured journeys with significant Japanese inspiration, but chef Wayne Brown adds original touches. Air-dried wagyu topped with cultured cream and caviar is an elegant snack, leading to the winning union of confit ocean trout with peas in a soup of beetroot and fermented blueberry. The far-reaching international wine list and cellar developed by sommelier Patrick White is a key attraction, his careful recommendations perfectly in tune with the kitchen offerings. This extends to a dessert of soured plum dusted with popping citrus candy. A rhapsody from start to finish.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Food: ★
Wine: ★ ★ ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
